How to Make Mushroom Fried Rice - Easy Step by Step Recipe

Learn how to make Mushroom Fried Rice - an easy Indian Chinese recipe with fresh mushrooms.

Mushrooms are a favourite at home, that shouldn't be a secret to you guys if you've been reading me long enough. I prepare fried rice quite regularly too but this is the first time I'd combined mushrooms and fried rice to make this delicious dish. I paired it with chilli paneer with gravy and it was a fabulous meal.

As with most of my cooking, you don't need a lot of ingredients to make fried rice, but the ones that I use are mostly mandatory for you to get the right flavour. One of them is celery and I recommend not making fried rice unless you have some in hand to throw in. I also find that using basmati rice gives mushroom fried rice a more Indian flavour - which we enjoy.

It's winter in Sydney and I find myself adding a touch more heat to my dishes, chilli flakes in the case of this fried rice. I'm also spending less time chopping and preparing vegetables - it's just too cold to be handling chilled vegetables from the refrigerator and washing them, preparing them, etc. Mushrooms are the easiest to chop up and this fried rice needs very little else. You can, of course, thrown in some chopped vegetables like carrots and beans but I preferred to keep it clean and mushroom-heavy this time around.

If you love fried rice, check out my egg fried rice recipe, veg fried rice, and the popular chicken fried rice recipe. Fried rice goes great with most Indian-Chinese side dishes. You may also wish to try this mushroom biryani recipe.

MUSHROOM FRIED RICE RECIPE

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2-3

INGREDIENTS:
2 cups of cooked (or leftover) basmati rice
1 cup of finely chopped mushrooms (I used white button mushrooms + some shiitake mushrooms)
1/2 cup of chopped onions
1 tsp of minced garlic
1/2 tsp of grated ginger
1/2 tsp of red chilli flakes (optional)
2 tbsp of chopped celery
1 tsp black or white pepper powder
2 stalks of spring onions, chopped
1.5 tsp soya sauce
2 tbsp oil
Salt

INSTRUCTIONS:

1. Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant.

2. Turn heat to high and add the soya sauce.

3. Cook for 10 seconds and then add the mushrooms and celery. Continue to stir-fry on high heat until the mushrooms shrivel and turn softer.

4. Now add the chilli flakes and salt. Mix well.

5. Add cooked rice to this along with the chopped spring onions and pepper powder. Mix well and do a taste test to see if the pepper flavour is coming through. If not, add more.

All done!

Notes:

1. Make sure to cook rice just enough so that the grains remain separate. I've shared how I do it in my how to prepare rice for fried rice post
2. Add any other vegetable you'd like. Some green peas wouldn't be a bad idea

For mushroom fried rice recipe in Hindi, Tamil, Urdu, Marathi, Telugu, etc, please use the Google Translate button in the sidebar.

Vegetable Spring Roll Dosa Recipe - Easy Dosa Recipes

I first had spring roll dosa when my in-laws used to live in Coimbatore and we went to Dosa Plaza, a restaurant that boasts over 100 dosa varieties on their menu. I chose spring roll dosa to justify my love for Indo Chinese recipes and as the name suggests, the dish came filled with vegetable spring roll filling wrapped in a dosa. It tasted nice and I had mentally bookmarked the idea to try spring roll dosa at home.

If you have dosa batter and some vegetables handy, this doesn't take more than 20 mins to put together and spring roll dosa makes a great and novel after-school snack for kids. It's filling without being too heavy and all you need to serve it up is some ketchup or chutney.

Spring Roll Dosa with Red Coconut Chutney

I cut up the spring roll dosa just like spring rolls and served with red coconut chutney but you can serve it as a single dosa on its own or with ketchup, which kids will surely love. Oh, who am I kidding? I love ketchup too!

So whip up this quick and easy dosa and get ready for the wows and compliments!

Sidenote: In case you are looking for the fried vegetable spring roll recipe, I didn't want to disappoint you.

VEGETABLE SPRING ROLL DOSA RECIPE

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 4 dosas
Recipe idea: Dosa Plaza, Coimbatore

Ingredients:
4 cups of dosa batter (also known as 2 day old idli batter)
2 cups of mixed vegetables (carrots, beans, cabbage, spring onions, capsicum), julienned
1 tsp of minced garlic
1 tsp of pepper powder
1 tsp of chilli sauce
1/2 tsp of soya sauce
2 tsp of oil
1/2 cup of sliced onions

How to Make Spring Roll Dosa:

To Make the Filling:

1. Heat oil and saute the onions and garlic together until the onions turn soft.

2. Add the mixed vegetables and saute until they turn soft and have cooked through - will take about 12 mins or so.

3. Next, add the chilli sauce and soya sauce. Saute for a few more mins.

That's it. The filling for our spring roll dosa is ready.

To make the dosa:

1. Heat a pan and grease with oil. Add about 3/4 cup of dosa batter and spread into a thick-ish dosa. Don't make it too thin because that would make the dosa crisp and it'll break as you roll the dosa.

2. Drizzle a few drops of oil and cook covered on a low flame until the top of the dosa is cooked.

3. Layer some of the spring roll filling in a line in the centre of the dosa

4. Gently fold from both sides into a roll.

5. Transfer to a plate and proceed with the rest of the dosas until done

Optional: run a pizza cutter through the dosas diagonally and slice into pieces

Note:
Serve the veg spring roll dosa hot and immediately

Egg Fried Rice Recipe-Indian-Chinese Egg Fried Rice Recipe

Learn how to make restaurant-style Indian-Chinese Egg Fried Rice using this easy recipe from my Amma.

Egg Fried Rice is a standard order of ours when we go to Indian-Chinese restaurants. TH is an eggetarian and Egg Fried Rice is his idea of living it up. Paired with a good Gobi Manchurian, our dinner is usually set and thoroughly enjoyed.

Amma generally makes Egg Fried Rice with leftover Vegetable Fried Rice so her version of Egg Fried Rice also has vegetables in it. Since I am so used to that from my childhood, I add vegetables to my Egg Fried Rice too. Erm... and yes, the lazy part of me doesn't make any side dish and adding vegetables also helps with balancing the meal a bit better *sheepish grin* :D

I have already shared the step by step pictures on how to make Vegetable Fried Rice which is pretty much the same for Egg Fried Rice too. I have also added the couple ofextra steps below to make it easier for you.

Egg Fried Rice Recipe

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Recipe source: Amma

Ingredients for Fried Rice:
4 cups of cooked rice (here's how to cook rice for fried rice)
1 cup of mixed vegetables, chopped fine (use carrots, French beans and capsicum), optional
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine
2 tsp of soya sauce
1 tsp of green chilli sauce (this is my favourite brand)
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil
3 eggs

How to Make Egg Fried Rice:

1. Heat oil and add the onions. Let them fry on medium heat until light golden brown, don't let them brown too much. Then, add the ginger + garlic and saute for another 2 mins.

2. Add the finely chopped vegetables (if using) and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft. If you are not using vegetables, you can skip to the next step after adding the sauces but I do recommend adding atleast some capsicum to your egg fried rice to add some extra punch.

3. Add the cooked rice and stir well to combine. Remove from fire, check for salt and add more if required. Add the pepper powder and spring onions and set aside.

4. In a bowl, beat the eggs + some salt + some pepper with a fork. 

5. Scramble in a small pan with about 1 tsp oil and gently fold into the prepared rice. Don't break down the egg pieces too much while scrambling or over cook the eggs. Stop when they are a bit moist, they will cook a bit more with the heat from the pan and from the rice. Dried up bits of eggs are not fun, trust me!

That's it! Delicious Indo-Chinese Egg Fried Rice is ready.

 

Here are some great side dish recipe ideas for Egg Fried Rice you may like:

- Gobi Manchurian
- Chilli Soya Chunks
- Chilli Paneer
- Schezwan Vegetables
- Chilli Chicken

Vegetable Fried Rice Recipe-Indian-Chinese Veg Fried Rice Recipe

I can't believe I haven't shared this Vegetable Fried Rice recipe yet. Amma makes the best vegetable fried rice. In fact, in my opinion, she makes the best Indo-Chinese food. She cooks it effortlessly and fried rice is often made when she's lazy or doesn't want to cook anything elaborate. The good thing about her vegetable fried rice is that it has all the vegetables and lots of flavour so you don't really need a side dish for it. We usually have it with a light salad or an onion-tomato raita. So let's check out how to make Vegetable Fried Rice using her recipe.

Oh wait, before I get into the recipe, an important thing. I waited to go back and share amma's exact  recipe with you because there's an essential ingredient that makes it truly like restaurant-style Vegetable Fried Rice. The flavour and aroma is unmatchable and you have to use this if you want your fried rice to shine. Ok, I'll tell you already. It's celery! Spring onions are important too but the most important ingredient to give flavour to fried rice is ***drumrolls*** celery.

Chinese Celery

In Singapore we gets two kinds of celery - one is the Chinese celery which is leaner and smaller and the other is the American celery which has thick stalks, usually used to snack on or make smoothies with. In India I have mostly seen the Chinese celery since that's what we use to make vegetable fried rice but if you live in a place where you get both, choose the smaller kind for the best flavour.

Generally, one-day-old rice works best for making fried rice since the grains are drier and stay separate, easy for you to toss with the vegetables and sauces. However, here's how to make rice for fried rice so you don't have to use old rice, necessarily.

Vegetable Fried Rice Recipe (Indian Chinese Recipe)

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Recipe source: Amma

Ingredients for Fried Rice:
4 cups of cooked rice (here's how to cook rice for fried rice)
2 cups of mixed vegetables, chopped fine (use carrots, French beans, cabbage, capsicum)
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine
2 tsp of soya sauce
1 tsp of green chilli sauce (this is my favourite brand)
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil

How to make Vegetable Fried Rice:

1. Heat oil and add the onions. Let them fry on medium heat until light golden brown, don't let them brown too much. Then, add the ginger + garlic and saute for another 2 mins.

2. Add the finely chopped vegetables and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft.

3. Add the cooked rice and stir well to combine. Switch off flame, check for salt and add more if required. Finally add the pepper powder and spring onions (we used coriander leaves that day since we couldn't find spring onions in the market). Stir well and pat down and keep partially covered for the flavours to combine.

That's it. Delicious Indo-Chinese Vegetable Fried Rice is ready.

Here are some great side dish recipe ideas for Vegetable Fried Rice you may like:

- Gobi Manchurian
- Chilli Soya Chunks
- Chilli Paneer
- Schezwan Vegetables
- Chilli Chicken

Notes:

- Basmati tastes best for vegetable fried rice; we have used seeraga samba here

- Chop the vegetables fine otherwise the stir-frying won't cook them through and they will taste raw

- We used dark soya sauce here which is the reason for the darker colour of the vegetable fried rice. If you use the regular kind, your fried rice will be lighter in colour

- Be careful when adding salt since the sauces we add all have salt in it already

- If you want to make Egg Fried Rice, add 2-3 scrambled eggs to this rice towards the end and you have easy Egg Fried Rice ready!

Instant Vegetable Noodles Recipe | Quick Snacks

In the interest of complete disclosure, let me tell you that this is just a fanci-fied Maggi noodles dish. During my childhood, Amma would make Maggi noodles once in a while but always stressed on the fact that it's.not.healthy. Especially the tastemaker masala that came with it which has MSG and for Indians, MSG is equivalent to cyanide in small doses. Who wants to feed that to their kids, right?

There are opposing views and different schools of thought on MSG (also knows as Aji No Moto after the brand that made it popular) but that's for another day. Let that not come in the way of us and this hot steaming plate of maggi noodles with vegetables.

I use frozen vegetables most of the time because this is a quick-fix snack or dinner for us but obviously, fresh vegetables are better if you have some handy.

Instant Vegetable Noodles Recipe | Quick Snacks

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2

Ingredients:
3 packets of maggi (or any instant) noodles
1 sachet of spice packet that comes with the instant noodles
1 cup of mixed vegetables of choice (carrots, beans, corn, peas, etc)
1 of onion, chopped
1 tsp of soya sauce (I used dark soya sauce which explains the colour of my noodles)
1 tsp of green chilli sauce (or replace with 2 crushed green chillies)
1 tbsp of tomato sauce or ketchup
1 tsp of minced garlic (about 3-4 cloves)
Salt of only if needed
Coriander leaves of for garnish (optional)
1 tbsp of oil

How I Made It:

1. Bring a pot of about 4-5 cups of water to boil. Add the noodles and a few drops of oil to this. Cook until the noodles are softened yet firm. Take care not to overcook it otherwise the noodles will get totally messed up. If you insist on making a mistake, undercook the noodles please.

2. Heat the oil in a pan and add the garlic. Stirring briskly taking care not to burn it, add the chopped onion. Cook until the pieces turn soft and begin to brown.

3. Turn the heat up and add the soya sauce, ketchup or tomato sauce and green chilli sauce. Mix well for a minute and then add the mixed vegetables. Stir well to combine, add the spice mix, lower flame and cook until the vegetables are soft. Don't add water at any point.

4. Once the vegetables are soft, add the cooked noodles and mix well. Check for salt and add only if needed. The spice mix and the soya sauce are salty so I generally don't add any more. Garnish with chopped coriander leaves and serve hot with more ketchup.

You can also add 1-2 scrambled eggs to the noodles to make it Instant egg noodles. Delicious!

How do you like your Instant noodles? :)

Tofu Egg and Vegetable Fried Rice Recipe, Step by Step

A quick and easy fried rice recipe with tofu, vegetables, and egg.

This is a very ad-hoc recipe that I concocted one night. I had some tofu in hand that needed to be used up and I was in no mood to cook a rice or roti, then a side-dish, etc.

This post actually has 3 recipes, in a way. You can stop at two other stages on the way to making the tofu vegetable fried rice or go all the way and make it a one-pot meal.

This fried rice goes really with Thai green curry or even just a good dose of tomato ketchup. Also check out recipes for egg fried rice, chicken fried rice, mushroom fried rice, and Indo Chinese vegetable fried rice.

3-Way Tofu, Egg, and Vegetable Fried Rice
Serves 2-3
Ingredients and measurements are approximate

Ingredients for basic tofu + veg base:
1 block firm tofu
1 cup mixed vegetables, chopped (I used carrot, French beans, corn, peas)
1 onion, sliced
1 tbsp soya sauce
1 tsp green chilli sauce (I use Ching's Secret for both soya sauce and chilli sauce)
1 tbsp freshly cracked black pepper
1/2 tsp minced ginger
1/2 tsp minced garlic
3 tbsp oil
Salt to taste

Additional optional ingredients:
2 eggs
2 cups cooked rice

Instructions:

1. Heat oil (make sure its not smoking hot, just barely glistening on top) and add the ginger and garlic. Saute for 30 seconds until fragrant. Add the sliced onion and saute until cooked and soft.

2. Increase the flame/heat and add the soya sauce and chilli sauce. Saute for a minute. Lower flame and add cubed tofu. Fry until the tofu has browned on most sides.

3. Add the vegetables and some salt (be careful with salt since soya sauce is already salty) and mix well. Cook partially closed until the vegetables are cooked. Add pepper.

You can stop at this stage and serve this with noodles or rice.

Another step further would be to make space in the centre of your pan and crack in two eggs side by side. Don't disturb it until the whites are partially cooked. Then slowly scramble it into the tofu and vegetable mixture.

If you want a one-pot meal, mix in 2 cups of cooked rice. You may want to increase the amount of salt and pepper in this case. The rice will be mild and perfect for a wholesome weeknight dinner.

Of course you can garnish with coriander leaves or spring onions if you have any in hand. Serve tofu and egg fried rice hot.